Chicken with Coconut-Lime Peanut Sauce

January 17, 2012 — Leave a comment

Makes 6-8 servings
NOTES
Instead of sweetening the sauce with Stevia, honey would be another great option

INGREDIENTS

1/2 cup light Coconut Milk
1/2 cup natural Peanut Butter (I like crunchy)
1 tablespoon Thai Red Curry Paste
Juice from 1 Lime (about 1 tbs lime juice)
1 tablespoon Soy Sauce or Tamari
2 tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
Pinch of the following:
Cracked Black Pepper
Cinnamon
Cayenne
Stevia to taste, or your favorite natural sweetener
2 pounds Chicken Breast, cut into 1 inch pieces
1/2 cup diced Onion
a few Garlic Cloves, chopped
1 teaspoon unrefined Coconut Oil
1 cup chopped Asparagus Spears, cut into 1 inch pieces
Optional garnishes – Chopped Cilantro, Peanuts, Green Onion, toasted unsweetened Coconut Flake

METHOD

Sauce: In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.

Chicken: Heat coconut oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add asparagus during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.

 

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Gumbo

March 8, 2011 — Leave a comment

This recipe is courtesy Chris Garber.

Ingredients:
4-5 lbs saltwater shrimp
1 lb. crabmeat
1 crab leg (use craw fish &/or lobster-tail as desired)
15 bags okra
1/4 c. vegetable oil
3 Tbsp white vinegar
3 cans chicken stock
celery (next day you might want to brighten with new celery)

*Fat – can use oil, bacon grease, lard or a little of it all. If you use clarified butter you can’t make it as dark as a roux with oil.

Method:
Pot #1 — Main pot
4-5 lbs saltwater shrimp – peel & save peels
1 lb. crabmeat

heat and cover:
1 crab leg (use craw fish &/or lobster-tail as desired)
15 bags okra
1/4 c. vegetable oil
3 Tbsp white vinegar
Add tomatoes and possibly some salsa
add bay leaf

Pot #2
Take shrimp shells put back in bag & use hot water.
Strain and heat water (do not boil as it will loose its protein)
If you have time cook water with shells then strain.

Warm chicken stock Add 1 bay leaf and 1 crab leg. Add shrimp water.

Roux #1
1 c. vegetable oil – heat
Add 1. c flour
(ALWAYS 1:1)
*use spatula
picture #204

You don’t want to walk away. We’re looking for a peanut butter color, this will be the color of your finished soup.

Now we do something radical — we add the shrimp to release the flavor. “I got this idea when I saw Mina release the flavor of the beans and rice – focusing on the temperature of the hot oil rather than just sautee.”

Add shrimp to liquids.
Add tomatoes and okra to liquids.
Add garlic, kosher salt, regular salt (aLOT) & fresh parsley

Step #2 (New Pot)
*start when tomatoes and okra are ready

1lb crab meat
1 cube butter

Shake a bit of Worcestershire sauce (also add some to the main pot)
Add the juice of one lemon
When crabmeat is defrosted, add to main pot.

Roux #2
Heat 1/2 c. bacon fat/ crisco/ veg

Add onions and green while
Add pepper
Add celery
Add 1 stick of butter
*you want this to be shiny

Add to main pot
Add 4 shakes of basil
Add white pepper

If you need to get it more to the red side add 10 -12 oz salsa/Tabasco

Add apple juice or maple syrup or sugar. It will give it sweet and thin it.

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Baked Ravioli

March 8, 2011 — Leave a comment

Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt & fresh ground pepper
1 1/2 tsp. dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs. ravioloi
1 1/2 cups shredded mozzarella
1/2 cup grated parmesan

Method:
1. Prehead the oven to 425. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5.5 cups — 20 to 25 minutes.
2. Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot.
3. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with chesses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

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Coconut Sorbet

March 8, 2011 — Leave a comment

Ingredients:
1 c. caster sugar (superfine)
1/2 c. water
2 c. coconut milk
1/2 c.  water (additional)
2 Tbsp lime juice

Method:
Place sugar and water in a sauce pan over low heat and stir until dissolved. Increase low heat to high heat and stir until dissolved. Increase to high heat and boil for 1 minute. Set aside to cool.

Add the coconut milk, extra water and lime juice to cooled syrup and sir to combine. Pour into ice cream machine. Serve in cones cut from squares of banana leaf secured with bamboo skewer.

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Caramelised Pineapple

March 8, 2011 — Leave a comment

Ingredients:
1/4 c. brown sugar
1/4 c. H20
1 pineapple: peeled & sliced

Method:
Place sugar and water in a bowl and stir until dissolved. Heat a char-grill pan or bbq over high heat. Thread the pineapple onto skewers and brush with mixture. BBQ for 2 minutes on each side. Brush with remaining sugar to serve.

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Cucumber Tomato Avocado Salad

March 8, 2011 — Leave a comment

Ingredients:
1 English cucumber, sliced
2 medium tomatoes, diced
1 avocado, diced
3 Tbsp extra-virgin olive oil
1 Tbsp lemon or lime juice
1 pkg Italian seasoning dressing mix

Method:
In a medium bowl, add chopped cucumber, tomato, and avocado.
In a small container with a tight-fitting lid or jar, combine oil, lime juice and dressing mix. Shake vigorously.
Pour dressing over salad; lightly toss.

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Hello world!

March 4, 2011 — 1 Comment

Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

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Chocolatini Cake with Butter Pecan Frosting

January 25, 2011 — Leave a comment

This recipe is courtesy Karen Tanner

Cake Ingredients:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 c. cocoa
2 1/4 c. flour
1/2 c. buttermilk
2 zucchini, grated
1 cup chocolate chips

Method:
Preheat oven to 350 degrees. Beat butter, oil and sugar with an electric mixer until blended. Add eggs and beat to combine. Mix in salt, baking soda, vanilla an cocoa. Add flour, alternately with buttermilk. Mix in zucchini and chocolate chips. Pour into a greased 9×13 baking pan and bake about 35 minutes, until tested and dine. Cool 10 minutes and frost while warm.

Butter Pecan Frosting Ingredients:
1/2 c. butter
1 cup light brown sugar
1/4 cup heavy cream
1 tsp vanilla
2 1/2 cups powdered sugar
1 cup chopped pecans

Frosting Method:
Melt butter in a small saucepan over low heat. Add brown sugar and cook 1 minute. Remove from heat and add cream and vanilla. Stir in powdered sugar and pecans until combined. Spread over warm cake.

*Please note, no one will ever know there is zucchini in this cake. It simply adds moisture to a really delicious chocolate cake. The frosting is also extra special.

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Cranberry Upside-Down Cake

January 25, 2011 — Leave a comment

1 cup orange juice
1 1/4 cup dried cranberries
1/3 cup butter
1/2 cup honey

Cake:
1/4 cup butter
1/4 cup applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
2 large eggs
1 egg white
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/3 cup skim milk

Method:
For topping, bring juice to a boil. Turn off heat and cranberries. Soak for 30 minutes; discard juice. Heat butter in a skillet till bubbly. Add honey and cranberries an cook over moderate-heat 5 minutes. Pour into a 9 inch square or round pan. For cake, preheat oven to 350 degrees. Cream butter and sugar. Add vanilla, eggs, and egg white until combined. Add applesauce. Add dry ingredients and milk alternately until completely combined. Pour over cranberries in pan and bake in 40-45 minutes. Cool 15 minutes then invert on platter and allow to slip out of pan.

*Preparation 40 minutes. Serves 8.

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Sherrie Decker’s Pumpkin Bread

January 25, 2011 — Leave a comment

Ingredients:
3 eggs
2 1/4 c. sugar
1/2 c. water
1 1/2 c. canned pumpkin
3/4 c. vegetable oil
3/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. salt
1 1/2 tsp. baking soda
2 1/4 c. flour
chocolate chips

Method:
Mix together first five ingredients. In a separate bowl mix next five ingredients and add this gradually to the other mix. Add as many chocolate chips as desired to the mix.

If making loaves: bake at 350 degrees for 45 minutes to an hour.
If making muffins: bake at 350 degrees for 25-30 minutes.

Frosting:
4 oz. cream cheese
1/2 c. butter
1/2 tsp. lemon extract
1/2 tsp. vanilla
1 lb. powder sugar
1/2 to 1 can evaporated milk

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